Alma record. (Alma, Mich.) 1878-1928, 1887-10-21
CHEAP RESTAURANTS.
THE ART or PRODUCING SEVERAL
DISHES FROM THE SANE SOURCE.


DISHES FROM THE SAME SOURCE.
A Countless Variety on the BiII Of Fare.
Soups from tho Stock Darrcl--Fish,
flesh mad fowl--Pie. Pudding. Coffee,
Wine.
III you will look ovcra bin Of fare i'm
any cheap eating house you will see four
or I'VE kinds OF soups, three or four kinds
OF nsh, half dozen sorts of roast meats.
game and poultry, made dishes and en-
trees No doubt YOU have noticed that
ana wondered how under the sun kitchen
with range big enough 10 cook and keep
warm al these dishes can possibly find
space in less than half an acre. Yet il
you should order every dish on the list
You could get IL, or something that would
answer for IT, aud the kitchen whore all
these gIstsonoUic wonders are turned out
Is not as big rs tine kitchen in the average
private house, either. Mot wonderful of
all, for ali the countless variety of dishes
on the bill of fare there are not more than
u dozen dishes in the Kitchen
Nou see, it is I'll in the carving and the
dishing Here is big boiler Of clear
soup. Ii il Iaadc-ucvcr mind how. You
draw biz bowl ont of it and from big
pitcher by its side You pour in little
thlckcning, give ii a stir and there's your
consomme. Into the next bowl You fork
lot of boiled macaroni. and there's Your
macaroni soup. The next order is for veg
etahlc soup You pitch in "A lot Of boiled
vegetables. md there vow are. BY having
few other ingredients handy You can get
muligataWney. OK tai, chicken, tomato or
~ .,t. 80 q, l.
from the stock barrel lIow's that Tor
modern nccromancys
FISH, FLESH AND Fowl.
Well, the next thing on the bill Of fare
Is fish. There are two kinds, baked and
boiled. The frs; slice You cut OF is boiled
cod, the next is haddock, the next is hGlibut.
the next is blue fish. In the next pan is n
baked fish. 1t has all tho various capabiH-
ties possessed by its broied brother. When
the ito fish swan in the sea they were
good, plain cod. With the aid OF little
sauce they can be almost anything in a
restaurant
Here is a piece of roast mutton and
there piece of roast beef. 1t is 10 trick
at all TO transform them. with the carving
knife deftly welded, into roast lamb. roast
rib or roast joint. With little delicate
treatment it can become roast vcnison.
roast bear Of any other roasts on that
wonderful bill Of fare. one cut OF that
fowl there is roast chicken, the next is
roast turkey. SAcing the dark meat care
fully makes it pheasant Adding fish oil
after the operation and throwing on plenty
OF jelly makes it duck. The veal becomes
RABBIT, stewed chicken, lamb pie, or good
honest veal just as you please.
When the soup is thlCkencd a GOOD deal
and rice curry powder is thrown in YOU
have very good curry When Il is thick
cnel little and stewed kidneys are added
you have the ever popular kidney stew.
The addition Of pieces fshed out Of the
bottom Of the boiler with a sort Of oyster
TOMS Will make almost any kind Of stew
OF it.
You can always bet on the hash, how.
ever.
There is not much room for deception,
either, in that browning atrocity Of Amer.
lean cookery, the pie, but when you get 10
puddings the father Of lies lets himself
loose. Bermuda pudding, New York
pudding, plum pudding arc all sliced of
tho same loaf. The hot pudding Of today
becomes the fruit cake cold OF TO morrow.
The boiled rice of the vegetable table il
made into rice pudding il a jiIy with
some milk and n little nutmeg The tap.
ioca, sage and manico puddincs all come
out OF she same dish There Is no differ
ence that the most expert can discover be-
tween cottage buildings and buildings Of
half "A dozen other fancy names.
COFFEE AND WINE.
The french coffee at twenty-five cents
pot with which you help down your repast
is drawn from the very same urn rs the
ordinary every day coffee that your poorer
ncichbor at the lunch counter drinks at
five cents per cup. And last Of all, the
fine imported Madeira with which you
wash it all down, comes from the same
raisin water and salicylic acid foundry as
the sound, unlOaded Mcdoc
There are two articles OF diet which the
American caterer has not yet been able to
counterfeit. One is baked potato and
the other boiled egg. However, it IS not
at all unlikely that he viii. in the near
fCture. discover some way q turning these
ont OF the same dish from which lie dips
his cranberry sauce or bacon
All this without going into any mention
Of the actual authorizations, such rs SUGAR
made OF glucose jCllics made Of apple par
ingS end cd rags, alum in the bread. acid
in the vinegar cruct, brown sugar and
water for maple sugar The true artist
recks not Of these. They are the inven-
tons Of sordid minded impostors. lie him.
self is n wizard who makes, by the sheer
force Of his art, a great many desirable
things out o. one or twO.-New York Com
mercial Advertiser.